Classic French Beef Bourguignon with Lemony Spinach

Rich, comforting, and unmistakably French, this classic-inspired Beef Bourguignon features tender beef slowly braised with mushrooms, pearl onions, carrots, garlic, and fragrant herbs in a deeply savory sauce. Served alongside bright lemony spinach, this elegant meal pairs iron-rich beef and leafy greens with a touch of vitamin C—bringing French countryside comfort to the Iron Rich Kitchen table. 🇫🇷🥩🥬

Ingredients

• 2 lbs beef chuck, cut into 1½-inch cubes
• 1 tablespoon olive oil
• 4 oz turkey bacon, chopped
• 1 medium yellow onion, chopped
• 3 carrots, sliced into thick rounds
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 2 cups low-sodium beef broth
• 1 cup dry red wine
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• 8 oz cremini mushrooms, halved
• 1 cup pearl onions, peeled
• ½ teaspoon salt, plus more to taste
• ½ teaspoon black pepper
• 2 tablespoons chopped fresh parsley, for garnish

For the Lemony Spinach:

• 8 oz fresh baby spinach
• 1 teaspoon olive oil
• 1 clove garlic, minced
• 1 tablespoon fresh lemon juice
• Freshly ground black pepper, to taste

Instructions

1. Cook the turkey bacon: Heat a large Dutch oven over medium heat. Add the chopped turkey bacon and cook until lightly browned. Transfer to a plate and set aside.
2. Brown the beef: Pat the beef dry and season with salt and black pepper. Add the olive oil to the pot, then brown the beef in batches for 2–3 minutes per side. Transfer the browned beef to a plate.
3. Cook the vegetables: Add the chopped onion and carrots to the same pot and cook for 4–5 minutes, until they begin to soften. Add the garlic and cook for another 30 seconds.
4. Build the sauce: Stir in the tomato paste and cook for about 1 minute. Sprinkle in the flour and stir until the vegetables are evenly coated.
5. Deglaze and simmer: Slowly pour in the red wine, scraping up the flavorful browned bits from the bottom of the pot. Add the beef broth, Worcestershire sauce, thyme, and bay leaf.
6. Braise the beef: Return the beef and turkey bacon to the pot. Bring to a gentle simmer, cover, and cook over low heat for about 1½–2 hours, stirring occasionally, until the beef is beautifully tender.
7. Add the mushrooms and pearl onions: Stir them into the pot and continue cooking uncovered for another 20–25 minutes, until tender and the sauce has become rich and glossy. Remove the bay leaf and adjust the seasoning to taste.
8. Prepare the lemony spinach: Heat 1 teaspoon olive oil in a separate skillet over medium heat. Add the garlic and cook for about 30 seconds. Add the spinach and cook just until wilted, about 2–3 minutes. Remove from the heat and stir in the fresh lemon juice and black pepper.
9. Serve: Spoon the Beef Bourguignon into shallow bowls or onto plates alongside the lemony spinach. Finish with fresh parsley and serve warm.

Iron Tip

Beef is a rich source of heme iron, the form of iron the body generally absorbs most efficiently. Spinach adds plant-based iron, while the fresh lemon juice provides vitamin C, which helps support the absorption of non-heme iron from plant foods. Serving the lemony spinach alongside the beef makes this classic-inspired French meal both elegant and iron-conscious. 🥩🥬🍋

Why You’ll Love This Recipe

❤️ Rich in iron and protein – Tender beef provides heme iron and high-quality protein, while the lemony spinach adds another plant-based source of iron.

🇫🇷 Classic French comfort – Slow-braised beef, mushrooms, pearl onions, carrots, and herbs create the deep, comforting flavors that make Beef Bourguignon so beloved.

🍷 Deep, luxurious flavor – Red wine, beef broth, tomato paste, garlic, and thyme slowly cook into a rich, savory sauce that tastes like it simmered in a little French countryside kitchen.

🥬 Bright and balanced – Lemony spinach adds freshness and color alongside the rich braised beef.

🥘 Perfect for a special dinner – It feels elegant enough for entertaining while still being warm, rustic, and comforting.

✨ Worth the slow simmer – This isn’t our quickest recipe, but the tender beef and deeply developed flavor make every minute worthwhile.

Serving Suggestions

Serve Beef Bourguignon alongside the lemony spinach with creamy mashed potatoes, roasted baby potatoes, or a slice of crusty whole-grain bread to soak up every drop of the rich sauce. Garnish generously with fresh parsley and, for an elegant French-inspired presentation, serve in shallow bowls with the spinach nestled alongside the tender beef. 🇫🇷🥩🥬

Storage & Reheating

Refrigerator: Store leftover Beef Bourguignon in an airtight container in the refrigerator for up to 3–4 days. Store the lemony spinach separately for the best texture.

Freezer: Let the Bourguignon cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. For the best results, prepare fresh lemony spinach when serving again.

Reheating: Warm the Bourguignon gently in a covered saucepan over medium-low heat, stirring occasionally, until steaming hot throughout. Add a small splash of beef broth or water if the sauce has become too thick. Reheat the spinach briefly and gently so it doesn’t become overcooked.

Nutrition Highlights

🥩 Protein: Beef provides high-quality protein, making this a hearty and satisfying main dish.

🩸 Iron: Beef is a rich source of highly absorbable heme iron, while spinach contributes additional plant-based iron.

🍋 Vitamin C: Fresh lemon juice adds vitamin C, which helps support the absorption of non-heme iron from the spinach.

🥬 Leafy greens: Spinach adds folate and other nutrients while providing a fresh, colorful contrast to the rich Bourguignon.

🥕 Nutrient variety: Beef, carrots, mushrooms, pearl onions, spinach, garlic, and herbs bring a variety of nutrients and flavors together in one comforting meal.